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    Smoked Trout Hash With Mustard Greens

    We've combined assertive mustard greens, smoky trout and crisped potatoes in this interpretation of a hash. If you prefer a milder green, substitute mature spinach or chard. Make it a Meal: Lay a poached egg on top and serve with sliced tomatoes and cracked pepper.


    • 2 tablespoons extra-virgin olive oil
    • 1 pound precooked diced red-skinned potatoes, (about 2 1/2 cups; see Note)
    • 2 tablespoons whole-grain mustard
    • 2 tablespoons cider vinegar
    • 1/8 teaspoon salt, or to taste
    • 1/8 teaspoon freshly ground pepper
    • 4 ounces smoked trout, skin removed, flaked
    • 4 cups thinly sliced mustard greens


    Step 1
    Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until golden and crispy, adjusting heat if necessary to prevent burning, 8 to 12 minutes.
    Step 2
    Whisk mustard, vinegar, salt and pepper in a small bowl. Add to the potatoes along with trout and greens. Cook, stirring, until the greens are just wilted, 30 seconds to 1 minute. Remove from heat; stir 1 to 2 tablespoons water into the hash if it seems dry. Serve hot.


    Note: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables.

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